-
Heat a large soup pot over medium-high heat and add one tablespoon of the oil. When it’s shimmering, add the onion and cook, stirring occasionally, until it's softened and beginning to brown, 8 to 10 minutes.
-
Move the onion to the perimeter of the pot and add the remaining tablespoon oil and the chicken. Cook about 5 minutes, or until opaque.
-
Stir in the ginger, 1 teaspoon salt, and the chile powder, coriander, cumin, turmeric, fenugreek, and cayenne pepper. Cook, stirring constantly, until fragrant, 1 to 2 minutes.
-
Add the sweet potatoes, collard greens, diced tomatoes, and chicken broth. Bring to a boil, reduce to a simmer, and cook, uncovered, until the sweet potatoes and collard greens are tender, and the chicken is cooked through, 12 to 15 minutes.
-
Stir in the peanut butter and cook 3 minutes more.